Veggie Fries with Pesto Yogurt Dip

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Farm to Table
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

FRIES:
  • Top half butternut squash, cut lengthwise into sticks
  • 2 parsnips, peeled and cut lengthwise into sticks
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
DIP:
  • 3 cups fresh basil leaves
  • 3/4 teaspoon kosher salt
  • Leafy tops of 2 parsnips
  • 1 clove garlic
recipe tools

Directions

For the fries: Preheat oven to 400 degrees F. Place the squash sticks on one baking sheet, and place the parsnip sticks on another. Drizzle both with the olive oil, and sprinkle with salt and pepper. Cook the squash sticks for about 5 minutes, and cook the parsnips until golden and crisp, turning once or twice, about 30 minutes.

For the dip: Combine the basil, garlic lemon juice zest in a food processor fitted with a steel blade pulse until smooth. With the machine on, slowly pour in the olive oil. Blend until smooth. Transfer to a small bowl and add Greek yogurt; mix together. Serve immediately or refrigerate for up to 1 week.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.